1005-9989
2015 Issue 9
..............page:2
Investigation of changes in superoxide dismutase activity and O2-· production rates during the aging process of Saccharomyces cerevisiae cells
SHI Run-lin;YIN Ya-hui;DU Wei;LI Rui-long;WANG Jin-hui;DONG Liang;ZHAO Chang-xin;Key Laboratory of Fermentation Technology;School of Bioengineering;Dalian Polytechnic University;
SHI Run-lin;YIN Ya-hui;DU Wei;LI Rui-long;WANG Jin-hui;DONG Liang;ZHAO Chang-xin;Key Laboratory of Fermentation Technology;School of Bioengineering;Dalian Polytechnic University;
..............page:2-6
..............page:3
..............page:3
..............page:3
TGase-catalyzed glycosylation of corn glutelin with chitosan oligochitosan
LIU Jin-ling;LIU Xiao-lan;ZHENG Xi-qun;College of Food and Biological Engineering;Qiqihar University;
LIU Jin-ling;LIU Xiao-lan;ZHENG Xi-qun;College of Food and Biological Engineering;Qiqihar University;
..............page:7-11+16
A high-DHA production strain of Schizochytrium sp. through mutagenesis
LI Hui-ling;LIU Yong-mei;School of Pharmaceutical Sciences;Wuhan University;Key Laboratory of Combinatorial Biosynthesis and Drug Discovery;Ministry of Education;
LI Hui-ling;LIU Yong-mei;School of Pharmaceutical Sciences;Wuhan University;Key Laboratory of Combinatorial Biosynthesis and Drug Discovery;Ministry of Education;
..............page:12-16
Research on homemade Chinese hard cheese flavor compounds
HE Hong-jun;JIANG Hui;ZHANG Xue-ting;ZOU Hui;SUN Ma-long;College of Life Sciences;Yantai University;
HE Hong-jun;JIANG Hui;ZHANG Xue-ting;ZOU Hui;SUN Ma-long;College of Life Sciences;Yantai University;
..............page:18-22
Effect of rate of casein and whey on quality of fresh cheese
YAN Qing-quan;ZONG Xue-xing;LI Zhi-guo;WANG Le;MU Zhi-shen;Inner Mongolia Mengniu Dairy Industry Co.;Ltd.;
YAN Qing-quan;ZONG Xue-xing;LI Zhi-guo;WANG Le;MU Zhi-shen;Inner Mongolia Mengniu Dairy Industry Co.;Ltd.;
..............page:22-25
Comparison on functional properties of green-eggshell egg and normal egg and texture properties of their baking products
ZHONG Zhi-hui;JIA Hong-feng;XU Xiang-bo;AN Pan-yu;ZHOU Hang;Department of Food Science;Sichuan Tourism University;
ZHONG Zhi-hui;JIA Hong-feng;XU Xiang-bo;AN Pan-yu;ZHOU Hang;Department of Food Science;Sichuan Tourism University;
..............page:26-29
..............page:29
Effect on cleaning of three kinds of enzyme fluid for eggs
TAN Xiang-yu;HAO Lin;AI Qi-jun;Shanxi Agricultural University;Beijing University of Agriculture;
TAN Xiang-yu;HAO Lin;AI Qi-jun;Shanxi Agricultural University;Beijing University of Agriculture;
..............page:30-32
Influence of metal ions on functional properties of egg white
WANG Yang;YE Yang;DAI Lu-yao;QIAO Yan-juan;College of Bioengineering;Sichuan University of Science and Engineering;
WANG Yang;YE Yang;DAI Lu-yao;QIAO Yan-juan;College of Bioengineering;Sichuan University of Science and Engineering;
..............page:33-37
Research on quickly salted eggs by negative pressure technology
OUYANG Ling-hua;DU Jin-ping;HE Jia-lin;ZHU Xue-jing;FENG Jian-xiong;Institute of Agro-products Processing Science and Technology;Jiangxi Academy of Agricultural Science;Institute of Animal Husbandry and Veterinary;Hubei Academy of Agricultural Science;
OUYANG Ling-hua;DU Jin-ping;HE Jia-lin;ZHU Xue-jing;FENG Jian-xiong;Institute of Agro-products Processing Science and Technology;Jiangxi Academy of Agricultural Science;Institute of Animal Husbandry and Veterinary;Hubei Academy of Agricultural Science;
..............page:38-40
..............page:40
Effects of acceleration and stacked layers on resonant frequency of pear
LIU Lin-lin;HU He;WANG Yu;SONG Shu-xin;LIANG Min;DONG Tungalag;Inner Mongolia Agricultural University;
LIU Lin-lin;HU He;WANG Yu;SONG Shu-xin;LIANG Min;DONG Tungalag;Inner Mongolia Agricultural University;
..............page:41-44
Technology research of apple slices hydrogen puffing
WANG Jing;CHEN Hai-feng;WANG Juan;School of Electromechanical Engineering;Shaanxi University of Science and Technology;
WANG Jing;CHEN Hai-feng;WANG Juan;School of Electromechanical Engineering;Shaanxi University of Science and Technology;
..............page:45-48
Kiwi combination drying process parameters optimization
DONG Ji-xian;LI Jing;YUAN Yue-jin;LIU Xin;College of Mechanical and Electrical Engineering;Shaanxi University of Science and Technology;Shaanxi Research Institute of Agricultural Products Processing Technology;
DONG Ji-xian;LI Jing;YUAN Yue-jin;LIU Xin;College of Mechanical and Electrical Engineering;Shaanxi University of Science and Technology;Shaanxi Research Institute of Agricultural Products Processing Technology;
..............page:48-52
Study on spray drying technology in processing Chinese yam flour
SU Xiao-jun;ZHANG Li-ru;LI Zhi-ya;LI Wen-jia;XIONG Xing-yao;LI Qing-ming;College of Food Science and Technology;Hunan Agricultural University;Hunan Provincial Key Laboratory of Crop Germplasm Innovation and Utilization;Hunan Agricultural University;Hunan Collaborative Innovation for Utilization of Botanical Functional Ingredients;Hunan Agricultural University;The Institute of Vegetables and Flowers;Chinese Academy of Agriculture Sciences;
SU Xiao-jun;ZHANG Li-ru;LI Zhi-ya;LI Wen-jia;XIONG Xing-yao;LI Qing-ming;College of Food Science and Technology;Hunan Agricultural University;Hunan Provincial Key Laboratory of Crop Germplasm Innovation and Utilization;Hunan Agricultural University;Hunan Collaborative Innovation for Utilization of Botanical Functional Ingredients;Hunan Agricultural University;The Institute of Vegetables and Flowers;Chinese Academy of Agriculture Sciences;
..............page:53-56
Effect of the hot air dried on quality stability in different parts of jujube(Huizao) from Akesu
WANG Ping;YANG Bao-qiu;XIANG Yan-ju;LI Shu-gang;College of Life Sciences;Tarim University;Construction Corps Key Laboratory of Deep Processing on Featured Agricultural Products in South Xinjiang;
WANG Ping;YANG Bao-qiu;XIANG Yan-ju;LI Shu-gang;College of Life Sciences;Tarim University;Construction Corps Key Laboratory of Deep Processing on Featured Agricultural Products in South Xinjiang;
..............page:57-63
Research on methods of debittering and crispness-keeping for grapefruit peel
LI Zhi-hang;LIAO Li;QIAO Yu;CHEN Xue-ling;WANG Lan;WU Wen-jin;DING An-zi;CHENG Wei;Agricultural Products Processing Subcenter of Hubei Agricultural Science & Technology Innovation Center;Research Institute of Agricultural Products Processing and NuclearAgricultural Technology;Hubei Academy of Agricultural Sciences;
LI Zhi-hang;LIAO Li;QIAO Yu;CHEN Xue-ling;WANG Lan;WU Wen-jin;DING An-zi;CHENG Wei;Agricultural Products Processing Subcenter of Hubei Agricultural Science & Technology Innovation Center;Research Institute of Agricultural Products Processing and NuclearAgricultural Technology;Hubei Academy of Agricultural Sciences;
..............page:64-68
Influence of inulins processing technology on bitter of products
CHEN Xing-du;ZHAI Dan-yun;CHEN Qing-an;ZHAO Li-li;YANG Xiao-li;DONG Yan-hu;GAO Xiao-hui;Gansu Institute of Business and Technology Limited Company;
CHEN Xing-du;ZHAI Dan-yun;CHEN Qing-an;ZHAO Li-li;YANG Xiao-li;DONG Yan-hu;GAO Xiao-hui;Gansu Institute of Business and Technology Limited Company;
..............page:69-75
Effects of high hydrostatic pressure treatment on qualities of blueberry juice
SUN Jin-cai;ZHU Yan-jie;YANG Hua;QI Xiang-yang;Zhejiang Pharmaceutical College;Zhejiang Wanli University;Ningbo University;
SUN Jin-cai;ZHU Yan-jie;YANG Hua;QI Xiang-yang;Zhejiang Pharmaceutical College;Zhejiang Wanli University;Ningbo University;
..............page:75-82
Preparation of purple sweet potato cloudy beverage by enzyme hydrolysis
PU Chuan-fen;TANG Wen-ting;Food Science & Engineering College;Qingdao Agricultural University;
PU Chuan-fen;TANG Wen-ting;Food Science & Engineering College;Qingdao Agricultural University;
..............page:83-87
Evaluation of quality of wild Armeniaca holosericea in Tibet
WANG Chao;XUE Bei;LIU Zhen-dong;GUAN Fa-chun;HE Yan-guo;Agricultural and Animal Husbandry College;Tibet University;Institute of Tibetan Plateau Research;Chinese Academy of Sciences;Chinese Water Northeastern Investigation and Design Research Co. Ltd.;
WANG Chao;XUE Bei;LIU Zhen-dong;GUAN Fa-chun;HE Yan-guo;Agricultural and Animal Husbandry College;Tibet University;Institute of Tibetan Plateau Research;Chinese Academy of Sciences;Chinese Water Northeastern Investigation and Design Research Co. Ltd.;
..............page:87-91
Correlation between apple surface texture and its sweetness
LI Hui-hui;SUI Hong-wei;HE Si-yun;ZHOU You-xiang;College of Cuisine and Food Technology;Wuhan Business University;Agricultural Quality Standards and Testing Technology Research Institute;Hubei Academy of Agricultural Sciences;
LI Hui-hui;SUI Hong-wei;HE Si-yun;ZHOU You-xiang;College of Cuisine and Food Technology;Wuhan Business University;Agricultural Quality Standards and Testing Technology Research Institute;Hubei Academy of Agricultural Sciences;
..............page:92-96
The preliminary study of DHA to sensory evaluation of complementary food supplement
TANG Yan-bin;SUN Jing;HUO Jun-sheng;WANG Li-juan;PIAO Wei;LI Jin;HUANG Jian;National Institute for Nutrition and Health;Chinese Center for Disease Control and Prevention;
TANG Yan-bin;SUN Jing;HUO Jun-sheng;WANG Li-juan;PIAO Wei;LI Jin;HUANG Jian;National Institute for Nutrition and Health;Chinese Center for Disease Control and Prevention;
..............page:96-100
Preparation of wolfberry pigment microcapsules
LIU Yong;ZHANG Lin;School of Chemical and Engineering;Zhaoqing University;
LIU Yong;ZHANG Lin;School of Chemical and Engineering;Zhaoqing University;
..............page:101-104
The development method of Fujian edible mushroom healthy food
WANG Li-ju;Research and Development Department;Zhangzhou Pien Tze Huang Phamaceutical Co.;Ltd.;
WANG Li-ju;Research and Development Department;Zhangzhou Pien Tze Huang Phamaceutical Co.;Ltd.;
..............page:105-107
..............page:108
Effects of lactobacillus plantarum on physical-chemical properties of fermented sausages
LI Jun-xia;WANG Xin-hui;BAI Ting;WANG Wei;TAO Xiao-ping;Faculty of Bioengineering;Xinhua University;Meat-processing Application Key Lab of Sichuan Province;Faculty of Biotechnology Industry;Chengdu University;
LI Jun-xia;WANG Xin-hui;BAI Ting;WANG Wei;TAO Xiao-ping;Faculty of Bioengineering;Xinhua University;Meat-processing Application Key Lab of Sichuan Province;Faculty of Biotechnology Industry;Chengdu University;
..............page:110-114
Changes of microbial growth and lipid oxidation in cooked beef during high oxygen modified atmosphere stored
QIN Wei-dong;MA Li-hua;CHEN Xue-hong;LI Qiao;Jiangsu Key Laboratory on Foods Resource Development and Quality Safety;Food Engineering College of Xuzhou Institute of Technology;
QIN Wei-dong;MA Li-hua;CHEN Xue-hong;LI Qiao;Jiangsu Key Laboratory on Foods Resource Development and Quality Safety;Food Engineering College of Xuzhou Institute of Technology;
..............page:115-118+123
Mixed bacteria fermentation preparation of pork sausage using Lactobacillus sakei and Lactobacillus casei
LI Chao;WANG Nai-xin;CHEN Shang-long;DAI Xiao-juan;GENG Zhong-hua;LIU Jun-jun;College of Food Engineering;Xuzhou Institute of Technology;
LI Chao;WANG Nai-xin;CHEN Shang-long;DAI Xiao-juan;GENG Zhong-hua;LIU Jun-jun;College of Food Engineering;Xuzhou Institute of Technology;
..............page:119-123
The sterilization effect of four sterilizations and the accompanying nutrient change in the water-soluble protein extract of pork
XIAO Meng-jia;LIU Wei;HOU Wen-fu;WANG Hong-xun;Wuhan Polytechnic University;Hubei Engineering and Technological Research Center for Fresh Food;
XIAO Meng-jia;LIU Wei;HOU Wen-fu;WANG Hong-xun;Wuhan Polytechnic University;Hubei Engineering and Technological Research Center for Fresh Food;
..............page:124-128
A formula on minced tilapia fish surimi with the addition of gelatin extracted from tilapia fish skin
GUO Pei;SHEN Xuan-ri;XU Cui-hong;HUANG Rui;College of Food Science;Hainan University;
GUO Pei;SHEN Xuan-ri;XU Cui-hong;HUANG Rui;College of Food Science;Hainan University;
..............page:128-132
Optimization of blending conditions for tilapia kamaboko by response surface methodology
PENG Yao;HE Lu-dan;ZHANG Chen-fang;ZHONG Qiu-ping;College of Food Science;Hainan University;
PENG Yao;HE Lu-dan;ZHANG Chen-fang;ZHONG Qiu-ping;College of Food Science;Hainan University;
..............page:133-139
Isolation of golden pompano visceral proteinases and enzymatic properties
XIAO Xin-xin;SHEN Xuan-ri;ZHANG Pei;College of Food;Hainan University;
XIAO Xin-xin;SHEN Xuan-ri;ZHANG Pei;College of Food;Hainan University;
..............page:140-145
Antioxidant activity of polypeptides from sea cucumber cooking water
YIN Ting;HUANG Lu;QIAO Kai-qi;HUANG Yin;DONG Xiu-fang;SONG Shuang;School of Food Science and Technology;Dalian Polytechnic University;National Engineering Research Center of Seafood;
YIN Ting;HUANG Lu;QIAO Kai-qi;HUANG Yin;DONG Xiu-fang;SONG Shuang;School of Food Science and Technology;Dalian Polytechnic University;National Engineering Research Center of Seafood;
..............page:146-149
Extraction and characterization of superoxide dismutase from the body wall of sea cucumber Stichopus japonicus
FU Hui;ZHANG Jing-yu;ZHAO Xin-tao;LIU Qi;XU Zhe;FENG Ding-ding;WEI Jin-yi;QI Hang;School of Food Science and Technology;Dalian Polytechnic University;National Engineering Research Center of Seafood;Dalian Bangchuidao Sea Cucumber Development Co.;Ltd.;
FU Hui;ZHANG Jing-yu;ZHAO Xin-tao;LIU Qi;XU Zhe;FENG Ding-ding;WEI Jin-yi;QI Hang;School of Food Science and Technology;Dalian Polytechnic University;National Engineering Research Center of Seafood;Dalian Bangchuidao Sea Cucumber Development Co.;Ltd.;
..............page:150-154
Effect of microwave-vacuum drying on the quality of concoct shrimp
LI Wen-sheng;SUN Jin-cai;SANG Wei-guo;Ningbo University;Zhejiang Pharmaceutical College;
LI Wen-sheng;SUN Jin-cai;SANG Wei-guo;Ningbo University;Zhejiang Pharmaceutical College;
..............page:154-158
Improving the solubility performance of wheat gluten with compound proteinase hydrolysis
QIU Bin;FU Bo-fei;XU Tong -cheng;TAO Hai-teng;LIU Wei;ZONG Ai-zhen;SUN Qing;DU Fang-ling;Institute of Agro-Food Science and Technology;Shandong Academy of Agricultural Science;Tianjin Normal University;
QIU Bin;FU Bo-fei;XU Tong -cheng;TAO Hai-teng;LIU Wei;ZONG Ai-zhen;SUN Qing;DU Fang-ling;Institute of Agro-Food Science and Technology;Shandong Academy of Agricultural Science;Tianjin Normal University;
..............page:160-163
Optimization the formulations of restructuring rice using D-Optimal mixture design
GUO Ya-li;LI Fang;HONG Yuan;LIU Ying;School of Food Science and Engineering;Wuhan Polytechnic University;Hubei Rice Engineering and Technology Research Center;
GUO Ya-li;LI Fang;HONG Yuan;LIU Ying;School of Food Science and Engineering;Wuhan Polytechnic University;Hubei Rice Engineering and Technology Research Center;
..............page:164-168
Comparison of deproteinization methods for hericium crude polysaccharide
QU Xiao-xuan;ZHENG Yong-qing;LYU Yuan-ping;Department of Food Engineering;Sichuan University;
QU Xiao-xuan;ZHENG Yong-qing;LYU Yuan-ping;Department of Food Engineering;Sichuan University;
..............page:170-175
Protective effect of Mesona Chinensis Benth polysaccharides on alcohol-induced injury in Hepg2 cells
LUO Yan-mei;HUANG Li-hong;HUANG Miao-hui;LIN Liang-du;LIN Qiu-ming;QIU Long-xin;School of Life Science;Longyan University;
LUO Yan-mei;HUANG Li-hong;HUANG Miao-hui;LIN Liang-du;LIN Qiu-ming;QIU Long-xin;School of Life Science;Longyan University;
..............page:176-179
Gelatin microspheres adsorb polyphenols from pomegranate juice
KAI Tuo;YIN Peng-fei;LIU Bin;CHEN Xiang-gui;Key Laboratory of Food Biotechnology;School of Bioengineering and Food;Xihua University;Good Doctor Pharmaceutical Group;
KAI Tuo;YIN Peng-fei;LIU Bin;CHEN Xiang-gui;Key Laboratory of Food Biotechnology;School of Bioengineering and Food;Xihua University;Good Doctor Pharmaceutical Group;
..............page:180-183
Separation and purification of rosmarinic acid from Perilla with macroporous resins
XUE Jiao;ZHANG Zhi-jun;LI Xiao-jun;LI Hui-zhen;College of Chemical and Environmental Engineering;North University of China;
XUE Jiao;ZHANG Zhi-jun;LI Xiao-jun;LI Hui-zhen;College of Chemical and Environmental Engineering;North University of China;
..............page:184-187
Orthogonal test optimization of black rice pigment extracted by ultrasonic assisted process
LIU Yu-de;YANG Ya-yu;CAO Yan-ping;WU Xuan;HOU Ya-ru;School of Material and Mechanical Engineering;Beijing Technology and Business University;
LIU Yu-de;YANG Ya-yu;CAO Yan-ping;WU Xuan;HOU Ya-ru;School of Material and Mechanical Engineering;Beijing Technology and Business University;
..............page:188-192
Technological optimization on extraction method of ployphenols from the oil olive pomace
XIE Bi-xiu;LIU Teng;MA Jian-ying;LIU Jie;HE Qiang;ZHU Hua-rong;YANG Ze-shen;Meishan Vocational and Technical College;Liangshan Zhongze New Tech Development Co.;Ltd.;
XIE Bi-xiu;LIU Teng;MA Jian-ying;LIU Jie;HE Qiang;ZHU Hua-rong;YANG Ze-shen;Meishan Vocational and Technical College;Liangshan Zhongze New Tech Development Co.;Ltd.;
..............page:192-195
Extracting technology of total saponins from Quinquefolium in health foods
CHENG Yin-qi;Institute of Hubei Province Food Supervision and Test;
CHENG Yin-qi;Institute of Hubei Province Food Supervision and Test;
..............page:196-198+203
Optimization of extraction process for selenium from Rhizoma Alpiniae Officinarum via response surface methodology
YUAN Yuan;ZHOU Wei;XIONG Wei-ling;LIN Li-jing;LI Ji-hua;Agricultural Product Processing Research Institute;Chinese Academy of Tropical Agricultural Sciences;Key Laboratory of Ministry of Agriculture for Tropical Crop Processing;
YUAN Yuan;ZHOU Wei;XIONG Wei-ling;LIN Li-jing;LI Ji-hua;Agricultural Product Processing Research Institute;Chinese Academy of Tropical Agricultural Sciences;Key Laboratory of Ministry of Agriculture for Tropical Crop Processing;
..............page:199-203
Influence of processing and storage conditions on antioxidant activity of Gastrodia elata extract
SHEN Bo;GAO Hong;JIA Li-rong;ZUO Wan-jun;College of Light Industry;Textile and Food Engineering;Sichuan University;Chuanzhen Industrial Limited Company;
SHEN Bo;GAO Hong;JIA Li-rong;ZUO Wan-jun;College of Light Industry;Textile and Food Engineering;Sichuan University;Chuanzhen Industrial Limited Company;
..............page:204-208
Assessment of sleep improvement function of ethanol extract from Eucommia Ulmoides leaves
ZHENG Hong-xing;LU Qi;XU Xiao-tong;YANG Xing;LIU Jing;School of Biological Science and Engineering;Shaanxi University of Technology;Shaanxi Province Black Organic Food Engineering Technology Research Center;
ZHENG Hong-xing;LU Qi;XU Xiao-tong;YANG Xing;LIU Jing;School of Biological Science and Engineering;Shaanxi University of Technology;Shaanxi Province Black Organic Food Engineering Technology Research Center;
..............page:208-211
Comparision of different extraction methods on chlorogenic acid in Flos Lonicerae
LI Chun-yan;ZENG Ting;CHEN Yuan-gu;WANG Ruo-yan;YANG Juan;Guizhou University;Pharmaceutical College;The Key Laboratory of Chemistry for Natural Products of Guizhou Province and Chinese Academy of Sciences;Zunyi Tobacco Company of Guizhou Province;
LI Chun-yan;ZENG Ting;CHEN Yuan-gu;WANG Ruo-yan;YANG Juan;Guizhou University;Pharmaceutical College;The Key Laboratory of Chemistry for Natural Products of Guizhou Province and Chinese Academy of Sciences;Zunyi Tobacco Company of Guizhou Province;
..............page:212-216
Color stability of water extract from Flos Lonicerae
LAN Xue-ping;GUO Si-yi;LI Wen-jun;LYU Yuan-ping;College of Light Industry;Textile and Food Engineering;Sichuan University;
LAN Xue-ping;GUO Si-yi;LI Wen-jun;LYU Yuan-ping;College of Light Industry;Textile and Food Engineering;Sichuan University;
..............page:216-221
Extraction process of soluble dietary fiber from bee pollen by alkali method
ZHENG Hui;CHEN Xi-ping;HU Xi;XIA Dong-xue;College of Pharmacy;Hunan University of Traditional Chinese Medicine;
ZHENG Hui;CHEN Xi-ping;HU Xi;XIA Dong-xue;College of Pharmacy;Hunan University of Traditional Chinese Medicine;
..............page:222-226
Optimization on extracting technology of buckwheat fiber
WEI Jue;ZHAO Gang;TANG Xiao-hui;Facutlty of Biotechnology;Chengdu University;
WEI Jue;ZHAO Gang;TANG Xiao-hui;Facutlty of Biotechnology;Chengdu University;
..............page:227-231
..............page:232
Preparation and antioxidative activity of sulfated polysaccharide from Nostoc commune
HE Gang;GUO Xiao-qiang;WU Xiao-yong;LIANG Li;QIU Tao;GOU Xiao-jun;Key Laboratory of Medicinal and Edible Plants Resources Development of Sichuan Education Department;Chengdu University;
HE Gang;GUO Xiao-qiang;WU Xiao-yong;LIANG Li;QIU Tao;GOU Xiao-jun;Key Laboratory of Medicinal and Edible Plants Resources Development of Sichuan Education Department;Chengdu University;
..............page:234-237
Preparation of cordyceps militaris polysaccharides-Zn(Ⅱ) complex and study on its antioxidant actibity in vitro
HE Meng;WANG Zhen-jiong;School of Food Science;Nanjing Xiaozhuang University;
HE Meng;WANG Zhen-jiong;School of Food Science;Nanjing Xiaozhuang University;
..............page:238-242
The dissolution characteristics of chitosan glutamic acid ionic liquids and antifungal activity to anthracnose from banana fruits
LI Xun-bi;ZHAO Qin;LIAO Ming-xin;LI He;ZHOU Gui;School of Marine Sciences and Biotechnology;Guangxi University for Nationalities;Guangxi Colleges and Universities Key Laboratory of Microbial and Plant Resources Utilization;
LI Xun-bi;ZHAO Qin;LIAO Ming-xin;LI He;ZHOU Gui;School of Marine Sciences and Biotechnology;Guangxi University for Nationalities;Guangxi Colleges and Universities Key Laboratory of Microbial and Plant Resources Utilization;
..............page:242-247
Physicochemical properties of the inclusion complex of camellianin A with glucosyl-β-cyclodextrin
LI Yun-bo;XU Xin-juan;MA Han-jun;School of Food Science;Henan Institute of Science and Technology;School of Life Science and Technology;Henan Institute of Science and Technology;
LI Yun-bo;XU Xin-juan;MA Han-jun;School of Food Science;Henan Institute of Science and Technology;School of Life Science and Technology;Henan Institute of Science and Technology;
..............page:248-251
Optimization of liquid-state fermentation culture medium for watersoluble monascus pigment
ZHANG Jian-ming;HE Gang;LIU Wei;GUO Xiao-qiang;JIAN Bang-wei;GOU Xiao-jun;College of Biological Engineering;Xi Hua University;Key Laboratory of Medicine Edible Plant Resources Development of Chengdu University;Antibiotics Industry Research Institute;
ZHANG Jian-ming;HE Gang;LIU Wei;GUO Xiao-qiang;JIAN Bang-wei;GOU Xiao-jun;College of Biological Engineering;Xi Hua University;Key Laboratory of Medicine Edible Plant Resources Development of Chengdu University;Antibiotics Industry Research Institute;
..............page:252-257
Identification of crude proteins from Daqu(yeast for making hand liquor) for light-fragrant Chinese liquor by proteomics method
ZHANG Xiu-hong;ZHANG Wu-bin;DUAN Jiang-yan;School of Life Science;Shanxi Normal University;
ZHANG Xiu-hong;ZHANG Wu-bin;DUAN Jiang-yan;School of Life Science;Shanxi Normal University;
..............page:258-264
Effect of quality in aflatoxin B1 contaminated corn by ozone treatment
LUO Xiao-hu;WANG Ren;WANG Li;LI Yong-fu;LI Ya-nan;ZHOU Yun-yu;QI Li-jun;CHEN Zheng-xing;State Key Laboratory of Food Science and Technology;National Engineering Laboratory for Cereal Fermentation Technology;School of Food Science and Technology;Jiangnan University;
LUO Xiao-hu;WANG Ren;WANG Li;LI Yong-fu;LI Ya-nan;ZHOU Yun-yu;QI Li-jun;CHEN Zheng-xing;State Key Laboratory of Food Science and Technology;National Engineering Laboratory for Cereal Fermentation Technology;School of Food Science and Technology;Jiangnan University;
..............page:266-271
Research progress in bacteria control techniques of fresh shellfish during storage and transportation
CHU Jian-jun;LIU Chang-jun;FU Ling-lin;WANG Yan-bo;School of Food Science and Biotechnology;Zhejiang Gongshang University;Xiangshan County Fishery Technical Extension Center;
CHU Jian-jun;LIU Chang-jun;FU Ling-lin;WANG Yan-bo;School of Food Science and Biotechnology;Zhejiang Gongshang University;Xiangshan County Fishery Technical Extension Center;
..............page:271-275
Performance comparison of GB and rapid method for detection of Salmonella
MA Chen;CHEN Xue-hua;LI Jian-guo;Hainan Provincial Key Laboratory of Quality and Safety for Tropical Fruits and Vegetables;Analysis and Testing Center Chinese Academy of Tropical Agriculture Science;
MA Chen;CHEN Xue-hua;LI Jian-guo;Hainan Provincial Key Laboratory of Quality and Safety for Tropical Fruits and Vegetables;Analysis and Testing Center Chinese Academy of Tropical Agriculture Science;
..............page:276-282
Separation and biological identification of pathogenic fungi on postharvest blueberry
ZHOU Xiao-li;WANG Rui;LEI Ji-qing;LIU Xiao-yan;YANG Pan;College of Food and Pharmacy Engineering;Guizhou Engineering Research Center for Food Processing;Guiyang University;
ZHOU Xiao-li;WANG Rui;LEI Ji-qing;LIU Xiao-yan;YANG Pan;College of Food and Pharmacy Engineering;Guizhou Engineering Research Center for Food Processing;Guiyang University;
..............page:283-288+293
Microflora analysis of infant formula milk powder
LI Xing-jia;WANG Yu-ying;CHAI Yan-bing;ZHANG Yao-guang;LI Fei;ZHAO Yuan-yuan;Shijiazhuang Junlebao Dairy Co.;Ltd.;
LI Xing-jia;WANG Yu-ying;CHAI Yan-bing;ZHANG Yao-guang;LI Fei;ZHAO Yuan-yuan;Shijiazhuang Junlebao Dairy Co.;Ltd.;
..............page:289-293
Determination of lincomycin residues in royal jelly by high performance liquid chromatography
HUANG Xin-qiu;HU Zong-wen;SHAO Jin-liang;LIU Hong-chen;LU Huan-xian;WANG Yan-hui;Institute of Sericulture and Apiculture;Yunnan Academy of Agricultural Sciences;Institute of Agriculture Quality standards & Testing Technique;Yunnan Academy of Agricultural Science;
HUANG Xin-qiu;HU Zong-wen;SHAO Jin-liang;LIU Hong-chen;LU Huan-xian;WANG Yan-hui;Institute of Sericulture and Apiculture;Yunnan Academy of Agricultural Sciences;Institute of Agriculture Quality standards & Testing Technique;Yunnan Academy of Agricultural Science;
..............page:294-297
Identification of different varieties of mutton by VIS/NIR spectroscopy
WANG Yu-lu;GUO Hui;HAN Chang-jie;Mechanical and Traffic College of Xinjiang Agricultural University;Key Laboratory of Xinjiang Agricultural Engineering Equipment Innovation Design;
WANG Yu-lu;GUO Hui;HAN Chang-jie;Mechanical and Traffic College of Xinjiang Agricultural University;Key Laboratory of Xinjiang Agricultural Engineering Equipment Innovation Design;
..............page:298-302
Determination of polysaccharide in Cynomorium Songaricum chewable tablets
CHEN Han-zhe;PEI Dong;WEI Jian-teng;DI Duo-long;LIU Ye-wei;Institute of Nutrition and Food Hygiene in College of Public Hygiene of Lanzhou University;Key Lab of Chemistry of Northwestern Plant Resources in Lanzhou Institute of Chemical Physics;
CHEN Han-zhe;PEI Dong;WEI Jian-teng;DI Duo-long;LIU Ye-wei;Institute of Nutrition and Food Hygiene in College of Public Hygiene of Lanzhou University;Key Lab of Chemistry of Northwestern Plant Resources in Lanzhou Institute of Chemical Physics;
..............page:303-305
Analysis on fatty acids of black sesame and white sesame seed kernels from Liaoning heishan city by GC-MS
MENG Qing-ya;SUN Xiao-yuan;LI Tie-chun;SUN Xiao-ping;HOU Dong-yan;School of Chemistry and Life Science;Anshan Normal University;
MENG Qing-ya;SUN Xiao-yuan;LI Tie-chun;SUN Xiao-ping;HOU Dong-yan;School of Chemistry and Life Science;Anshan Normal University;
..............page:306-308
Determination of contents of free amino acids in special melberry leaves of Hebei province
LI Song-tao;ZHEN Zhan-xuan;YIN Zhi-feng;YANG He-Song;DENG Shu-hua;WANG Liang-you;Hebei Key Laboratory of Study and Exploitation of Traditional Chinese Medicine;Chengde Medical University;Hebei Specialty Sericulture Technology Research and Development Center of College;Chengde Medical University;
LI Song-tao;ZHEN Zhan-xuan;YIN Zhi-feng;YANG He-Song;DENG Shu-hua;WANG Liang-you;Hebei Key Laboratory of Study and Exploitation of Traditional Chinese Medicine;Chengde Medical University;Hebei Specialty Sericulture Technology Research and Development Center of College;Chengde Medical University;
..............page:309-311+315
Preparation of physalis seed protein by acid thermal method and its amino acid composition analysis
ZHANG Duo;College of Food and Bioengineering;Qiqihar University;Key Laboratory of Processing Agricultural Products of Heilongjiang Province;Qiqihar University;
ZHANG Duo;College of Food and Bioengineering;Qiqihar University;Key Laboratory of Processing Agricultural Products of Heilongjiang Province;Qiqihar University;
..............page:312-315
Analysis of flavor compounds in sour fish by HS-SPME
WANG Hua-juan;LIU Zhang-wu;College of Food Science and Engineering;Wuhan Polytechnic University;
WANG Hua-juan;LIU Zhang-wu;College of Food Science and Engineering;Wuhan Polytechnic University;
..............page:316-319
Determination of the content of total flavonoids and the activity of antioxidant in the flesh of Prunus cerasifera and its cultivars
SHEN Jing;LI Dong-yu;Aliya·Ablat;Mahemuti·Maimaitiming;YAO Jun;Department of Pharmacy;The Fifth Affiliated Hospital;Xinjiang Medical University;College of Pharmacy;Xinjiang Medical University;
SHEN Jing;LI Dong-yu;Aliya·Ablat;Mahemuti·Maimaitiming;YAO Jun;Department of Pharmacy;The Fifth Affiliated Hospital;Xinjiang Medical University;College of Pharmacy;Xinjiang Medical University;
..............page:320-323
Study on the different preservative contents preservative papers on the fresh keeping effects of tomatoes
WANG Hai-li;XIAO Sheng-ling;YUE Jin-quan;LIU Yin-xin;College of Engineering and Technology;Northeast Forestry University;College of Materials Science and Engineering;Northeast Forestry University;
WANG Hai-li;XIAO Sheng-ling;YUE Jin-quan;LIU Yin-xin;College of Engineering and Technology;Northeast Forestry University;College of Materials Science and Engineering;Northeast Forestry University;
..............page:326-330
Influence of hypobaric treatments on postharvest quality and flavor of Tricholoma matsutake
YANG Shu-guang;QIAN Hua;ZHU Yu-yao;CHEN Bin;HUANG Xiao-de;CHEN Mei-ling;ZHAO Bo-tao;Nanjing Institute for Comprehensive Utilization of Wild Plants;Food Science and Nutrition College;Nanjing Normal University;
YANG Shu-guang;QIAN Hua;ZHU Yu-yao;CHEN Bin;HUANG Xiao-de;CHEN Mei-ling;ZHAO Bo-tao;Nanjing Institute for Comprehensive Utilization of Wild Plants;Food Science and Nutrition College;Nanjing Normal University;
..............page:331-336
Effect of convenience preservation technique(self-regulating gas storage) on preservation quality of Pine mushroom
ZHANG Yan;LI Rui-guang;LAI Yu-min;YANG Yan;HU Yi-nan;LEI Huan;DENG Gang;QUAN Li-Fang;Yunnan Academy of Applied Technology;Yunnan Engineering Agriculture Science and Technology Zone Co.;Ltd.;
ZHANG Yan;LI Rui-guang;LAI Yu-min;YANG Yan;HU Yi-nan;LEI Huan;DENG Gang;QUAN Li-Fang;Yunnan Academy of Applied Technology;Yunnan Engineering Agriculture Science and Technology Zone Co.;Ltd.;
..............page:337-343
Effects of sodium erythorbate on the respiration of fresh-cut lotus root
ZHANG Yong-qing;JIANG Yu-jiao;ZHANG Jun-xia;Henan Postdoctoral Research Base;Food and Bioengineering College;Xuchang University;
ZHANG Yong-qing;JIANG Yu-jiao;ZHANG Jun-xia;Henan Postdoctoral Research Base;Food and Bioengineering College;Xuchang University;
..............page:344-348
Effect of prochloraz with chitosan and heat treatment on the Hami melon biochemical metabolism during preservation
CHENG Jun-jia;YUAN Feng;Li Xue-wen;ZHAO Xiao-min;JU Bin;College of Food Science and Pharmaceutical Science;Xinjiang Agricultural University;
CHENG Jun-jia;YUAN Feng;Li Xue-wen;ZHAO Xiao-min;JU Bin;College of Food Science and Pharmaceutical Science;Xinjiang Agricultural University;
..............page:349-354
Effect of vacuum packaging with microwave treatment on low sugar, soft, non-added’s red sweet potato quality during storage
LI Ying;CHEN Xue-mei;SHI Xiao-qiong;Longyan University;
LI Ying;CHEN Xue-mei;SHI Xiao-qiong;Longyan University;
..............page:354-357